Top Rated Puttanesca Recipes

When it comes to easy chicken recipes, puttanesca pasta is a perfect choice. This rustic dish can be pulled together in just 30 minutes — perfect after a long day. For an extra flavor boost, add a few tablespoons of clam juice to the sauce before simmering.
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Recipe Courtesy of Delicious and SonsThis super easy Mediterranean appetizer only requires five ingredients and around 15 minutes of total cooking time. Top quality mussels are essential, but to make this dish really pop requires some top quality tomato sauce.

After you make my Zucchini Pasta Puttanesca it will become a regular – I promise!
I made this with Easy Grilled Tuna and it was the perfect combination. I did take out some of the puttanesca mixture before adding the zucchini and topped the tuna.
I have a device that turns zucchini into noodles but you can also use a vegetable peeler or mandolin.
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Created by the executive chef of the Italian food company Barilla, this recipe features a quick and easy puttanesca sauce with plum tomatoes, capers, and olives. Barilla's white fiber rotini tastes and looks the same as their semolina line but has three times the fiber, offering you a flavorful and healthy meal.

It’s an oft-told story that puttanesca is named for the “working girls” of Naples who had to throw together a meal quickly between customers. But the sauce was so popular because of its tantalizing aroma that it drew in the clientele! At Patsy’s, we serve it with lots of anchovies. — Sal Scognamillo, Patsy’s Italian Family Cookbook.

This recipe was contributed by the pasta experts at Patsy’s Italian Restaurant in New York City.The ultimate comfort food, pasta is a versatile, deliciously simple dish to make for the family. With olive oil, anchovies, and vegetables, this recipe is a healthy take on the classic.

As our mainstay spaghetti dish at home, this remains in the comfort zone when away — it's the camping version, putting it all in a pan and leaving to simmer. A little Parmesan is optional here — but unless the perfectionist in you got the upper hand when packing you're probably not going to have a grater. Finely sliced?
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When Chris Cosentino of San Francisco’s Incanto needs a go-to recipe, he looks to beef heart. “I really like the flavor and texture of heart. I find it to have a really deep and complex flavor that lends itself to many different cooking techniques.” Here he combines it with San Remo olives in a twist on the classic Italian pasta dish. (Your local butcher shop should be able to provide you with beef heart upon request.) — Arthur Bovino

I can already hear the naysayers asking, "Why isn't your sauce red?" Despite being aesthetically challenged, this pasta dish is delicious, I assure you. I used some particularly ripe black olives that ended up giving the sauce a deep, rich flavor and also gave it a forebodingly inky color that, admittedly, gave me a bit of pause at first.
However, one bite and I was sold — the sauce coated the pasta perfectly and had a nice balance of flavors. Briny capers, tangy fresh tomatoes, herbaceous parsley, and a slight bitter finish from the olives — perfection. Your sauce will be redder than mine, though, if you're using different (or less ripe) olives. I used Gaeta, a popular table olive in Spain. Feel free to get creative.
Oh, one more thing: I'd go easy on the salt because there's plenty already from the capers and olives.
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